"Spaccanapoli" is the old quarter and heart of Naples, Italy.
Naples is famed as the birthplace of pizza.
ANTIPASTI
We use Italian extra virgin olive oil and aged balsamic vinegar from Modena.
Insalata Mista
Mesculin greens, Castelvetrano olives, cherry tomatoes
Prosciutto e Rucola
Prosciutto crudo, arugula, Parmigiano Reggiano
Antipasto Misto
Prosciutto Crudo, Sopressata, Biellese Finocchiona, Capiccollo, provolone cheese, grilled asparagus, Castelvetrano olives
Prosciutto e Bufala
Prosciutto crudo, mozzarella di bufala, basil
Caprese con Bufala
Mozzarella di bufala, cherry tomatoes, basil
Insalata Eoliana
New potatoes, cherry tomatoes, tuna, cucumber, arugula, onion, capers and caper berries dressed with olive oil and red wine vinegar
Insalata di Mare
Poached calamari, cuttlefish, shrimp, celery and kalamata olives,with lemon and olive oil
Zucchine alla Scapece
Fried zucchine marinated in white balsamic vinegar with fresh mint and garlic
Melanzane
Fried eggplant simmered with Italian imported tomatoes, basil and garlic
Grigliata di Verdure
Grilled eggplant, zucchini, red and yellow peppers, garlic
Alici Marinate
Marinated white anchovies served over arugula with cherry tomatoes and black olives
Fritti del Giorno
A daily election of fried specialities typical of Neapolitan street fare
PIZZE ROSSO
Traditional Red Sauce made withItalian Tomatoes, topped with Olive Oil
Marinara
Oregano, Garlic, Basil
Margherita
Fior di Latte Mozzarella, Basil
Funghi
Fior di Latte Mozzarella, Basil, Mushrooms
Salsiccia
Fior di Latte Mozzarella, Basil, ltalian Sausage
Funghi e Salsiccia
Fior di Latte Mozzarella, Basil, Mushrooms, Italian Sausage
Bufalina
Basil, Mozzarella di Bufala, Olive Oil
Diavola
Mozzarella di Bufala, Spicy Salami, Red Pepper Flakes, Basil
PIZZE BIANCA
Made without Red Sauce, topped with Olive OilProsciutto e Rucola
Provola, Prosciutto di Parma, Arugula, Parmesan
Salsiccia e Broccoletti
Italian Sausage, Rapini, Fior di Latte Mozzarella
Bianca con Bufala
Mozzarella di Bufala, Basil
Bianca con Bufala e Rucola
Mozzarella di Bufala, Arugula, Basil
Sorrentina
Pomodorini, Mozzarella di Bufala, Basil
Quattro Formaggi
Fior di Latte Mozzarella, Gorgonzola, Ementhal, Fontina
Bianco Nero
Pecorino with Black Truffle, Fior di Latte Mozzarella, Porcini Mushrooms, White Truffle Oil
BIBITE
Pellegrino Sparkling WaterItalian Soda: Chinotto/Aronciata/Limonata
Italian Peach Iced Tea
Coca-Cola, Diet Coke, Sprite
Campari
VINI
These wines are listed by varietal and may not be familiar by name to many American consumers, but make no mistake, they have been carefully selected by proprietor Jonathan Goldsmith as traditional pairings for authentic Southern Italian cuisine.
Please keep in mind that wine is a living thing and will evolve throughout a meal, especially with exposure to air.
VINO SPUMANTI
Prosecco di Valdobbiadene, Nino Franco NV (Veneto)
This traditional dry style italian sparkler is perfect to start a meal, or keep your palate clean throughout. Fresh primary pear with firm bubbles and nuances of banana and bread dough
VINI BIANCHI
Gravina Bianco, Botromagno '08 (Puglia)
Lemon and citrus notes with a gripping mineral finish. A blend of Greco and Malvasia, light to medium bodied, ideal with antipasti and pizzas without tomato sauce
Vermentino “Costamolino,” Argiolas '08 (Sardinia)
An intemnse, yet delicate bouquet of focused minerality and a hint of salinity reminding one of the strong breezes on the island of Sardinia
Falanghina, Mastroberardino '08 (Campania)
Light and fresh, for people who like easy drinking whites
Fiano, Vesevo '07 (Campania)
White floral and a pure yellow fruit profile with restrained elegance
Fiano di Avellino “Radici,” Mastroberardino '07 (Campania)
Radici means "roots" in Italian, which signifies the producer's devotion to safeguarding the indigenous varieties of ancient Irpina, straw yellow with aromas of pear, pineapple, acacia, toasted nut, honey and spring flowers, excellent acidity, fine smoothness, with a nutty, bitter almond finish.
Greco, Cantina del Taburno '08 (Campania)
Refreshing, crisp, and fruity with nice minerality
Greco di Tufo, Mastroberardino '08 (Campania)
Smooth, elegant and structured, with firm acidity, full bodied and almost creamy in texture, luscious white fruit, clover honey, and a bone dry finish
Lacryma Christi del Bianco, Mastroberardino '08 (Campania)
This white "Tears of Christ" from the slopes of Mount Vesuvious is all Coda di Volpe, the "tail of the fox" grape indigenous to Campania, medium bodied with minerality and tropical notes.
VINO ROSATO
Rosato, Argiolas '08 (Sardinia)
Inside or on the patio, this is a “drink all day rosé”
VINI DOLCI
Moscato d'Asti, Villa Giada '09 (Piemonte)
Slightly sweet white with a refreshing frothy bubble
L'Autentica, Cantine del Notaio '06 (Basilicata)
Golden color, acacia honey, dried fruit, candied lemon and oak
Passito di Pantelleria, Ferrandes '02 (Sicily)
Full dessert style from sun dried grapes. golden color & candied fruit
VINI ROSSI
Montepulciano, Valle Reale '08 (Abruzzo)
The most widely planted red in the Abruzzo, a region located level with Rome and stretching east from the Appenines to the Adriatic. Pleasing red fruit with light earth and a clean finish
Nero d'Avola, Regaleali '06 (Siciliy)
Ripe with lightly spicy fruit, for people who like easy drinking reds
Perdera, Argiolas '07 (Sardinia)
From the island of Sardinia comes this rich red. Bright notes of cassis, ripe cherries and a spicy finish with chewy black pepper notes. Made from the local Monica grape
Salice Salentino Riserva, Leone de Castris '05 (Puglia)
This wine from the heel of the boot has rich fruit flavors with hints of plum, blackberries and a spicy vanilla and licorice finish.
Castel del Monte, Santa Lucia '06 (Puglia)
Made with uva di Troia, grapes with origins tied to the ancient city of Troy
Lacryma Christi del Rosso, Mastroberardino '08 (Campania)
These red "Tears of Christ" are a traditional blend of piedirosso and aglianico. Medium-bodied and dry
Etna Rosso, Terre Nere '08 (Siciliy)
Nerello mascalese grown on the slopes of Mount Etna. A fresh vintage in the sophisticated style of an affordable red burgundy
Irpinia Rosso Aglianico, Moletierri '06 (Campania)
Irpinia is a designated growing region for aglianico and moletierri is a specialist with the grape, full-bodied with spicy notes, a classic pizza pair
Taurasi “Radici,” Mastroberardino '04 (Campania)
Made from 100% Aglianico, this wine is a pure expression of Irpinian history and viticulture. It is fulld bodied and mouth-filling with persistent and elegant notes of plum, bitter cherry, strawberry jam and black pepper.
Etna Rosso “Feudi di Mezzo,” Terre Nere '06 (Sicily)
Premium nerello mascalese bottling grown on the slopes of Mount Etna at one of the highest red vineyards sites in all of Europe. Benchmark vintage and elegant in the style of a world class burgundy
Rosso del Conte, Tasca d"Almerita '05 (Sicily)
A classic and revered icon among Sicilian reds, made from the best estate grown, old vine Nero d'Avola with small amounts of Merlot and Cabernet Sauvignon. Deep ruby to garnet, the nose offers enticing Marsaca cherries, walnut husks, vanilla, mint, sage, and tobacco. A rich, well-structured red with a silky smooth feel and lingering concentration on the satisfying finish
BIRRE
PeroniMoretti
Moretti La Rossa
Menabrea
DOLCI
Tiramisu
Luxurious layers of mascarpone and ladyfingers delicately soaked in espresso
Spumone
Pistachio, rum, strawberry and chocolate ice cream, with a whipped cream
and candied fruit center
Gelato/Sorbetto
Panna, cappuccino, nocciola, chocolate and pistachio
Tartufo
Zabaione rolled in chocolate mousse gelato, crushed hazelnuts and cocoa powder
Zabaglione
A creamy custard made with Marsala wine
Panna Cotto
A smooth, eggless vanilla custard, served with a pear balsamic compote
Nutella
A batilocchio style focaccia with hazelnut cream and confectionery sugar
CAFFE
EspressoEspresso Doppio
Cappuccino
LIQUORI
Limoncello
The soil of southern Italy’s Gulf of Naples and Amalfi Coast produces the sweet lemons used in this popular drink.
Averna
Herbs, roots, and citrus rinds find balance with a touch of caramel in this Sicilian digestive dating to the early 18th century.
Strega
Originating in Benevento, Strega is a complex yet smooth blend of over 70 herbs and spices. Notes of fennel and mint. Saffron adds a vibrant gold color.
Cynar
A lesser known but equally complex bitter, this artichoke based digestive is enriched with 13 herbs and plants.
Amaro Lucano
A closely held secret recipe, its sweet notes and herbs make it one of the most versatile bitters.
Amaro Nonino
This amber colored digestive is infused with herbs, caramelized sugar, and bitter orange. It matures for over 5 years in oak barrels.
Grappa
A member of the brandy family, with intense woodsy notes that create heat on the palate.
Sambuca
Of mysterious origins, the essence of Sambuca comes from the combination of star anise and elderberry.
